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Place Geraldton wax leaves and oil into a pot.
On medium heat, slowly bring up to 80 C, then remove from the heat.
Leave to steep for 2 hours then strain through fine strainer.
Place the coconut cream into a stand mixer then whip to a soft peak.
Store in the fridge to set for 15 minutes.
Peel and dice the apple into small cubes.
Dice kingfish into same-sized cubes as the apple.
In a bowl, combine the kingfish, eschalot, herbs, lemon and lime juice, apple and salt. Gently mix well.
To serve:
Place a ring cutter onto the plate, fill with kingfish mix and press down gently until even.
Onto the top of kingfish add an even layer of whipped coconut cream then slowly remove the ring cutter.
Garnish with nasturtium leaves.
Drizzle Geraldton wax oil, onto the plate, around the kingfish coconut ceviche.